The only thing better than a chicken sandwich is Michael's fried chicken sandwich.

ingredients

method

ingredients

Ranch Fried Chicken Sandwich

Ranch Fried Chicken Sandwich

4 cupsVegetable Oil (to fry)

4 Boneless Chicken Thighs

1/4 cupCornstarch

1/2 teaspoonBaking Powder

Salt

2 tablespoonsHomemade Ranch Seasoning (plus more for seasoning)

Dill Pickle Chips (to taste)

4 Potato Rolls (lightly toasted)

Batter

1/2 cupCornstarch

1/2 cupFlour

1/2 teaspoonBaking Powder

4 tablespoonsOld Bay Seasoning

1 teaspoonCayenne

Salt

1/4 cupPilsner

1/4 cupWater

1/2 cupVodka

BBQ Vinaigrette and Slaw

1/4 cupGood Malt Vinegar

2 teaspoonsYour Favorite BBQ Sauce

1 small minced Shallot

3/4 cupOlive Oil

Salt

Freshly Ground Black Pepper

1 cupfinely Shredded Romaine Lettuce

1 cupfinely Shredded Iceberg Lettuce

1/4 cupPicked Cilantro leaves

3 tablespoonsSliced Scallions

Homemade Ranch Seasoning Powder

1/2 cupButtermilk powder

1 tablespoonDried Parsley

1 teaspoonOnion Flakes

2 teaspoonsOnion Powder

2 teaspoonsDried Dill

3/4 teaspoonGarlic Powder

1 teaspoonSalt

1/2 teaspoonBlack Pepper

2 teaspoonsDried Chives

step-by-step directions

step-by-step directions

To Prepare the Chicken: Place a heavy bottomed Dutch oven over medium-high heat. Add the Oil and bring to 375 °F.

In a zip top bag or large bowl, mix together the Cornstarch, Baking Powder, a pinch of Salt and the Ranch Seasoning. Season the Chicken on both sides with Salt and Freshly Ground Black Pepper and add to the Cornstarch mixture. Coat the Chicken well but be sure to shake off any excess.

To Make the Batter: In a separate mixing bowl, whisk together all of the dry Batter ingredients, and then add all of the wet ingredients, stirring to smooth out any lumps.

When the Oil is up to temperature, dredge the Cornstarch coated Chicken pieces in to the Batter, letting any excess drip off and lay in to the Oil. Fry the Chicken in batches, one or two at a time so the temperature of the Oil doesn’t drop, and fry until golden brown on both sides. Remove to a paper towel lined tray, season with more Ranch Powder, and set aside to drain until you’re ready to assemble your sandwich.

For the Vinaigrette and Slaw: Whisk together the Vinegar, BBQ Sauce, Shallot and Olive Oil. Season well with Salt and Freshly Ground Black Pepper and add the Lettuces, Cilantro, and Scallion. Toss to coat.

To assemble a Sandwich: Place one fried Chicken thigh on the bottom half of the Potato Roll. Add 3-4 Pickle Chips. Place as much or as little of this slaw mixture on the sandwich, followed by the top Bun. Serve immediately and enjoy!